Believe it or not, etiquette dictates that asparagus be eaten with your hands. Even if you choose to use a fork, keep it simple when you serve asparagus so its true flavor comes through; I think it is beautifully complemented by this warm-weather raspberry vinaigrette.
Note: If the asparagus are particularly thick, make sure to peel the bottom thirds of the spears, otherwise you’ll have a mouth full of fibrous, woody bits.–Curtis Stone
Asparagus with Raspberry-Shallot Vinaigrette
- Quick Glance
- 25 M
- 25 M
- Serves 4
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Recipe Testers Reviews
Today I found that raspberry and asparagus go well together. I liked the shallot-infused raspberry vinaigrette and the bonus of the almost-pickled shallots scattered on top of the dish. Just a handful of ingredients, but it works. If I were to make two changes, it would be to substitute fresh mint or thyme for the parsley in the vinaigrette and to grill the asparagus. I will just have to do that next time!